Executive Chef

Rita's Catering•Everett, MA

13d•$85,000 - $120,000•Onsite

About The Position

Rita’s Catering is looking for a hands-on, creative, and experienced Executive Chef to lead our high-volume, fast-paced kitchen. From breakfast boxes and corporate lunches to social events and airline catering, you'll oversee production across multiple food stations while driving innovation, efficiency, and team development. This role is ideal for a chef who thrives in a dynamic environment, loves building strong teams, and is passionate about consistently delivering high quality food with exceptional presentation.

Requirements

7+ years of experience in a culinary or catering leadership role
Strong background in high-volume food production
Creative menu planning and trend awareness
Strong understanding of Rita’s products, clients, and pace of service
Serve Safe & Allergen Awareness certifications
Tech-savvy: familiar with catering software and Microsoft Office
Strong leadership and team-building ability
Excellent time management and organization
Customer-focused with a hospitality mindset
Deep understanding of food safety and kitchen operations

Responsibilities

Ordering and managing food inventory for all departments, including accurate quantity forecasting and quality control
Ensuring consistent food quality across all menus, services, and events
Managing staffing, scheduling, and time management for all culinary employees
Monitoring and controlling overtime, labor efficiency, and overall labor costs
Partnering with the Controller to ensure food cost targets, margins, overhead, and per-minute/per-plate performance metrics are achieved
Ensuring all culinary operations meet sanitation standards and remain fully compliant with FDA regulations and applicable state and local health requirements
Enforcing uniform, grooming, and professional attire standards for all kitchen and food service employees
Developing, maintaining, and reviewing menus and menu pricing to ensure appropriate margins and operational efficiency
Implementing and enforcing portion control standards across all departments
Creating, maintaining, and enforcing standardized recipes, culinary guides, and preparation procedures
Establishing and managing schedules for culinary staff and supporting team leadership and accountability
Supporting all events and service operations to ensure quality, consistency, and execution
Oversee prep and execution across all kitchen areas: hot line, deli, platters, bakery, airline, and more.
Ensure food is consistently high in quality, taste, and appearance.
Lead and train kitchen staff to uphold Rita’s standards at every step.
Design and update seasonal and event-specific menus.
Collaborate with our Bakery Manager to align baked goods with seasonal themes and events.
Work closely with the Sales team to customize menus and staffing for client events.
Provide on-site support for major events, ensuring everything runs smoothly and guests are happy.
Manage kitchen inventory, maintaining par levels and using FIFO best practices.
Handle purchasing and vendor communication to keep kitchens well-stocked and cost-efficient.
Promote cross-training and skill growth within the team.
Ensure staff is trained in food safety, cleanliness, and kitchen systems.
Keep production on schedule to meet daily and event timelines.
Monitor labor and food costs while maintaining product quality.
Work with the Operations team to enforce cleaning and maintenance schedules for equipment.
Ensure all kitchen and prep areas are kept clean, organized, and up to health standards.
Partner with the Operations team to maintain equipment cleaning schedules and ensure functionality.
Promote a culture of cleanliness, safety, and accountability throughout the kitchen.
Maintain open lines of communication with Sales to support client needs.
Help troubleshoot last-minute requests and ensure successful event execution.